October 18 marks National Chocolate Cupcake Day, a joyful excuse to gather, bake, and indulge in individual chocolate delights. Whether you’re hosting friends, surprising someone, or just treating yourself, these cupcakes read like a hug in dessert form. And since we’re at ParchmentPaper.com, we’ll also show how parchment paper elevates the process—making cleanup easier, ensuring perfect texture, and giving your baking the pro-touch.
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Why Chocolate Cupcakes & Why Parchment Paper
Chocolate cupcakes hit a sweet spot: they’re richer than your average vanilla, yet fun and approachable. As one source notes: “On October 18, prepare your sweet tooth for National Chocolate Cupcake Day!”
Here’s how parchment paper plays a role:
Non-stick guarantee: Lining your cupcake or muffin tin with parchment circles or baking cups on parchment ensures the cupcakes release cleanly.
Even baking: Parchment reflects some heat and helps avoid over-browning at the edges, so you get moist centres and nicely domed tops.
Easier cleanup: Once baking’s done, you simply lift the parchment liner/tray and go.
Ups the presentation: Neatly lined cupcakes scream “homemade with care”.
Makes ~12 standard cupcakes.
Ingredients
1 ⅓ cups (170 g) all-purpose flour
½ cup (45 g) unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (113 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup (120 ml) whole milk
½ cup (120 ml) hot coffee (or hot water if you prefer)
Optional Frosting
½ cup (113 g) unsalted butter, softened
2 cups (250 g) powdered sugar
¼ cup (30 g) cocoa powder
2-3 Tbsp milk or cream
1 tsp vanilla extract
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1. Pre-heat oven to 350 °F (175 °C).
2. Line a 12-cup muffin tin with baking cups and place a small square of parchment paper under each cup (optional, but ensures a neat base when you lift out for serving).
3. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
4. In a large mixing bowl, beat the butter and sugar together until light and fluffy (2-3 minutes).
5. Add the eggs one at a time, beating after each addition, then stir in the vanilla.
6. Alternate adding the dry flour mixture and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
7. Carefully stir in the hot coffee (or water) – the batter will thin slightly, and that’s good: it results in moist cupcakes.
8. Fill each parchment-lined cup about ⅔ full. The parchment base will ensure easy removal later and nicely rounded tops.
9. Bake for 18-22 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
10. Remove from oven and set the tin on a wire rack. Let cupcakes cool in the tin for about 5 minutes. Then use the parchment lifts (if you placed squares under the baking cups) or ease the entire baking cup out by lifting the parchment liner edges, and transfer cupcakes to the wire rack to cool completely.
11. For the frosting: beat the butter in a medium bowl until creamy. Gradually add powdered sugar and cocoa powder, mixing until combined. Add milk/cream and vanilla, then beat until smooth and spreadable. Pipe or spread over cooled cupcakes. Place the frosted cupcakes on a piece of parchment paper to decorate with sprinkles — the leftover parchment catches stray sugar and aids cleanup.
12. Serve and enjoy! When presenting, keep the cupcakes on a parchment-lined platter or leave them in their parchment liners—both show off that homemade charm.
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Tips & Variations
Double the batch: If you’re celebrating with friends or at a party, doubling is easy. Just line two tins (or a 24-cup tin) with parchment/trays accordingly.
Flavor twist: Add orange zest to the batter for a chocolate-orange twist (like some cupcake recipes do).
Mini version: Use a mini-muffin pan and adjust baking time to ~12-15 minutes. Parchment mini liners work great.
Gluten-free swap: Use a gluten-free flour blend one-for-one; parchment paper still works exactly the same.
Make ahead: You can bake the cupcakes a day ahead, wrap them in parchment, and keep at room temperature. Frost just before serving for freshness.
Presentation tip: When transporting, place the cupcakes on a parchment-lined baking sheet, cover with plastic wrap or a cake dome. The parchment base prevents sticking and makes cleanup a breeze.
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On National Chocolate Cupcake Day, it’s about more than just baking a sweet treat—it’s about celebrating little moments of joy, sharing, and a bit of indulgence. This cupcake recipe gives you that rich, moist chocolate flavour we love, and using parchment paper makes the process smoother, cleaner, and more professional-feeling.
So pre-heat your oven, line your pans, and let the chocolate magic begin. Your parchment-lined cupcakes will thank you.
Happy baking!